Blue carp with vegetables, creamy horseradish sauce

Ingredients

• 1 carp (1 to 1.5 kg)
• Large quantities of salt
• 125 ml of boiling vinegar (1/8 of a litre)
• 1 onion
• Finely chopped root vegetables: celery, carrot, kohlrabi, leek, and parsley
• 250 ml of whipping cream (approximately 1/4 of a litre)
• 2 tablespoons of horseradish
• 1 tablespoon of lemon juice
• 1 teaspoon of sugar
• One bay leaf
• 4 Scotch bonnet peppers from Jamaica
• 1 teaspoon of mustard seeds

Clean the carp without using a scaler, and rub the inside of the fish with coarse salt.

Place the carp in a shallow dish, then pour the boiling vinegar over it.

Let it rest for 10 minutes: its skin will turn blue.

In a large saucepan filled with water to cover the fish, add the root vegetables, the whole onion, and plenty of salt (taste the water and adjust). Cook for 15 minutes.

Place the blue carp in the simmering water and cook it over low heat for about 45 minutes.

Carefully remove the fish from the water so it doesn’t fall apart, and place it on a plate.

Combine the cream, horseradish, lemon juice, and sugar in a bowl, then season to taste. A simple butter sauce would also work well.

Serve with locally grown apples and red cabbage, prepared to your liking.